Ellie Anest
July 11, 2024 | Ellie Anest

Summer Pairings: White Wine Edition

Summer is the perfect time to get creative in the kitchen, especially with a glass of wine in hand. Whether you're hosting a dinner, packing a picnic, or savoring a sunny afternoon on the patio, we've crafted refreshingly delectable pairings to complement our two favorite summer wines.

Rosé of Syrah + Prosciutto & Melon

Elegant and effortlessly sophisticated, Prosciutto and Melon combines the sweet juiciness of melon with the salty richness of prosciutto for a pairing that’s been a beloved classic in Italian cuisine. This recipe is as simple as it gets, yet the flavors are anything but. It’s perfect for an appetizer, a snack, or part of a charcuterie board. Let’s get started!

  • 1 ripe cantaloupe or honeydew melon
  • 10-12 thin slices of prosciutto
  • Optional: Balsamic glaze for drizzling
  • Fresh mint for garnish (optional)
  1. Prepare the Melon: Safely cut the melon in half. Remove the seeds with a spoon. Peel the skin off each half. You can either cut the melon into wedges or use a melon baller to create melon balls for a more decorative presentation.
  2. Wrap with Prosciutto: If using melon wedges, wrap a slice of prosciutto around the center of each wedge, allowing some of the melon to show on each end. If you’re using melon balls, you can either drape the prosciutto over the melon balls or skewer them together with toothpicks.
  3. Serving: Arrange the wrapped melon elegantly on a serving platter. For an enhanced flavor profile and a touch of elegance, drizzle lightly with balsamic glaze if desired.
  4. Garnish (Optional): Add a few fresh mint leaves over the top not just for a pop of color, but also for a refreshing aroma and taste that complements the sweet melon and salty proscietspecto beautifully.
  5. Enjoy: Serve immediately, or chill in the refrigerator for about 30 minutes before serving. This dish is best enjoyed on a warm day, paired with your favorite wine or a refreshing cocktail.
  • The Choice of Melon: Both cantaloupe and honeydew work wonderfully for this recipe, but you can also experiment with other types of melon like Galia or Charentais for different flavors.
  • Quality Matters: Since this recipe has very few ingredients, opt for the highest quality of prosciutto you can find to truly make this simple dish stand out.
  • Variants: While traditionally served as is, some like to add a touch of black pepper or a squeeze of lime for added depth of flavor.

Simple, yet undeniably sophisticated, Prosciutto and Melon is a classic appetizer that showcases the beauty of pairing contrasting flavors. Whether you’re hosting a dinner party, need a quick snack, or packing a picnic, this recipe promises to delight your taste buds with minimal effort. Enjoy!



Beckstoffer Sauvignon Blanc + Tropical Shrimp Ceviche

For a refreshing and vibrant dish that transports your taste buds to a breezy tropical beach, this Tropical Shrimp Ceviche is everything you could ask for and more. Combining the succulence of shrimp with the sweetness of tropical fruits, it’s a dish that’s not only bursting with vibrant colors but also with an explosion of flavors. Perfect for a hot summer day, a festive gathering, or whenever you crave a light yet satisfying meal. Let’s dive in!


  • 1 lb (450g) of cooked shrimp, peeled and deveined
  • 1/2 cup lime juice (freshly squeezed, about 4 limes)
  • 1/2 cup lemon juice (freshly squeezed, about 2 lemons)
  • 1 medium red onion, finely chopped
  • 1 cup mango, diced
  • 1 cup pineapple, diced
  • 1/2 cup cucumber, diced (seeds removed)
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup cilantro, finely chopped
  • 1 jalapeño, seeds removed and finely chopped (optional for heat)
  • Salt and pepper to taste
  • Avocado slices and lime wedges for garnish
  1. Prep the Shrimp: If using raw shrimp, cook in boiling water for 2-3 minutes until they turn pink and are opaque. Immediately transfer to an ice bath to stop the cooking process. Once cool, drain and chop into bite-sized pieces. Skip this step if using precooked shrimp.
  2. Marinate: In a large bowl, combine the cooked, chopped shrimp with lime and lemon juice. Ensure the shrimp is well covered in juice. This “cooks” the shrimp further and adds flavor. Let it marinate in the refrigerator for about 1 hour.
  3. Combine Ingredients: After marinating, add the red onion, mango, pineapple, cucumber, red bell pepper, cilantro, and jalapeño (if using) to the shrimp. Gently mix to combine. Season with salt and pepper to taste.
  4. Chill: Cover and let the ceviche chill in the refrigerator for at least 30 minutes to allow flavors to meld. For best results, a chilling time of 1-2 hours is recommended, but don’t let it sit for too long to avoid the fruits becoming overly soggy.
  5. Serve: Give the ceviche one last gentle stir, and adjust salt and pepper if necessary. Serve chilled, garnished with avocado slices and lime wedges. For a traditional touch, serve in cocktail glasses or on tostadas.
  • Acidity Level: The citrus juices not only flavor the dish but also “cook” the shrimp. Adjust the amount based on your taste preference and the level of acidity you enjoy.
  • Fruit Variations: Feel free to play around with different tropical fruits like kiwi, papaya, or even avocado diced into the mix for different textures and flavors.
  • Serving Ideas: Tropical Shrimp Ceviche makes a great appetizer or a light main dish, perfect for a warm day. Serve with tortilla chips for dipping or over a bed of greens for a refreshing salad.

This Tropical Shrimp Ceviche is a celebration of fresh, vibrant flavors that come together in a dish that’s as beautiful to look at as it is delicious to eat. Whether you’re entertaining guests or treating yourself, this recipe is sure to impress. Enjoy the taste of the tropics, no matter where you are!


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